Resk Support

Restaurant help

Restaurant module - help hub

Quick answer - The restaurant module helps you manage the day-to-day work of a hospitality business: reservations, tables, waitlist, menu, orders, kitchen display, delivery, inventory, guests, campaigns, public booking, payments, and AI call handling. Start with settings, tables, reservations, and menu before you use live orders or public booking.

Use this guide when - You own, manage, or work in a restaurant using Resk for reservations, service, ordering, guest records, or marketing.

Before you start - Complete the first week checklist, confirm your Resk number works, and make sure the restaurant module is enabled on your account.

What the restaurant module covers

Area What it helps with Start here
Daily overview See reservations, covers, revenue, delivery, and AI insights. Dashboard and analytics
Setup rules Control hours, VAT, service charge, booking limits, notifications, and service periods. Restaurant settings
Floor capacity Add tables, zones, min/max party sizes, and active tables. Tables and floor plan
Bookings Create, edit, seat, cancel, and complete reservations. Reservations
Walk-ins Manage guests waiting for a table and notify them when ready. Waitlist
Menu Maintain categories, products, variants, options, allergens, and sold-out items. Menu management
Stock Track low and out-of-stock items and connect stock to ordering where enabled. Inventory
Orders Create dine-in and collection orders and send them to kitchen. Orders
Kitchen Track tickets from new to preparing to ready. Kitchen display
Delivery Handle platform and in-house delivery workflows. Delivery
Delivery integrations Connect and monitor external delivery order sources. Delivery integrations
Guests View diner profiles, visits, spend, preferences, allergies, and VIP notes. Guests
Campaigns Send SMS or email campaigns to guest segments. Campaigns
Public booking Let guests book from your website, Google profile, or social links. Public booking page
Sync and desktop app Check restaurant sync health and use the desktop app where needed. Sync status and desktop app
AI and core Resk Connect restaurant data to calls, messages, customers, tasks, and analytics. Restaurant AI and core

First setup pass

Use this order for a new restaurant account. Do not turn on public booking or AI reservation handling until the first four items are correct.

  1. Open Restaurant settings and confirm hours, service periods, VAT, service charge, reservation duration, party limits, and notification rules.
  2. Add your tables and zones. Match the names staff actually use during service.
  3. Create a few test reservations for different party sizes and make sure availability behaves correctly.
  4. Add the core menu items that guests ask about most often, including prices, allergens, and availability.
  5. Test one dine-in order and one collection order, then send both to the kitchen display.
  6. Add the most important inventory items if you use stock tracking.
  7. Review public booking branding, booking rules, confirmation messages, and mobile layout.
  8. Teach the AI agent your booking rules, menu caveats, large-party policy, allergy wording, deposits, and escalation rules.
  9. Connect payments if you take deposits, prepayments, cancellation fees, or online order payments.
  10. Run one end-to-end rehearsal before service: guest calls, AI answers, reservation appears, staff seats the guest, order goes to kitchen, and the booking is completed.

Full restaurant walkthrough

Work through the restaurant section in this order when you are setting up or auditing a restaurant from scratch.

  1. Restaurant settings - Confirm the foundation first: enabled tabs, VAT, currency, service charge, opening hours, booking rules, reservation duration, deposits, payment information, and notification behaviour. If settings are wrong, every later page can look wrong.
  2. Tables and floor plan - Add the real tables staff use, set min/max party sizes, group them by zone, upload a floor plan background if you have one, and publish the public guest site before relying on table QR codes.
  3. Reservations - Create test bookings for normal, large, closed-day, and edge-case times. Check table assignment, guest notes, allergy notes, deposits, status changes, and mobile reservation entry.
  4. Waitlist - Decide how hosts add walk-ins, how guests are notified, and when old waitlist entries should be cleared.
  5. Menu management - Create categories, products, variants, option groups, allergens, dietary tags, images, prices, and active/sold-out states. The AI, ordering, public site, and kitchen depend on this data.
  6. Inventory - Track stock only after the menu is clean. Use stock counts, automation, copy-to-tomorrow, and low-stock review so staff stop selling items that are unavailable.
  7. Orders - Test dine-in, collection, and delivery orders. Check customer details, table or address, menu items, modifiers, allergy notes, payment state, and when to send to kitchen.
  8. Kitchen display - Confirm new orders appear, move through preparing and ready states, and are visible on the device the kitchen actually uses.
  9. Delivery - Review in-house delivery rules, driver notes, address capture, order status, delivery timing, and exceptions.
  10. Delivery integrations - Connect and check external delivery sources separately from public delivery-platform links. Operational integrations and website links are different things.
  11. Guests - Clean duplicate guests, add useful preferences, record confirmed allergy notes, use VIP sparingly, and keep tags tied to real actions.
  12. Campaigns - Use campaigns only after guest data and consent are clean. Check the list view, create a campaign, choose a segment, test the message, then review results.
  13. Public booking page - Set restaurant story, design, SEO, routes, menu showcase, visit/contact details, social links, delivery links, and gallery images. Save while editing, then publish only after testing the public site, order route, and reservation route.
  14. Sync status and desktop app - Check the sidebar sync state, install the desktop app where a stable counter, kitchen, or manager device is needed, and confirm browser and desktop views match.
  15. Restaurant dashboard and analytics - Use the dashboard daily for reservations, covers, delivery, revenue, public-site shortcuts, and AI insights. Use analytics weekly to spot patterns.
  16. Restaurant AI and core Resk - Teach restaurant knowledge, set the restaurant voice and greeting, define escalation rules, and test calls before enabling live AI booking actions.

Move to the next page only when the current page matches how the restaurant actually works during service.

Daily restaurant workflow

At opening:

  1. Check the Dashboard for today’s reservations, covers, delivery orders, tasks, and unusual AI insights.
  2. Review Reservations for large parties, notes, allergies, deposits, and unassigned tables.
  3. Confirm the Waitlist is clear from yesterday.
  4. Check Menu and Inventory for items that should be 86’d before service.
  5. Make sure the Kitchen display is open, online, audible, and visible to the right team.

During service:

  1. Seat guests from Reservations and update their status when they arrive.
  2. Add walk-ins to Waitlist when no table is ready.
  3. Send Orders to the kitchen only when the kitchen should start making them.
  4. Use Guest notes for allergies, VIPs, seating preferences, and important service context.
  5. Keep sold-out items updated so staff, public booking, ordering, and AI do not promise unavailable items.

At close:

  1. Mark remaining reservations as complete, cancelled, or no-show.
  2. Clear stale drafts and old waitlist entries.
  3. Review delivery exceptions, failed payments, or uncollected orders.
  4. Update stock counts and save tomorrow’s defaults if you use inventory automation.
  5. Check analytics for unusual patterns: high no-shows, late orders, slow prep, or popular sold-out items.

Common setup mistakes

  • Turning on public booking before tables, durations, and service periods are correct.
  • Letting staff use different table names in Resk than they use on the floor.
  • Adding menu items without allergens, variants, or modifier rules.
  • Forgetting to 86 sold-out items before the AI, ordering, or staff offer them.
  • Sending orders to kitchen too early, then blaming the KDS for timing problems.
  • Treating guest tags as a dumping ground instead of a short list of useful labels.
  • Running campaigns before cleaning duplicate guests and consent status.

Last updated: April 2026